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Filet Mignon Belmont House

1 tablespoon butter
2 6-oz beef steaks, 1 inch thick
2/3 cup beef broth
1/4 cup brandy
1/2 teaspoon rosemary
1/2 cup blue cheese, crumbled, about 2 oz

Melt butter in heavy medium skillet over medium-high heat. Season
steaks with salt and pepper. Add steaks to skillet and saute until
cooked to desired doneness, about 4 mins. per side for medium-rare.
Transfer steaks to plate. Add broth, brandy and rosemary to skillet
and boil until sauce is reduced 1/3 cup, scraping up browned bits,
about 5 mins. Spoon sauce over steaks. Top each steak with half of
blue cheese.

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11 of 16 people found the following review helpful:
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Belmont Filet Mignon, January 16, 2004 - 08:50 PM
Reviewer: gerald.guerrero@verizon.net from california
My brother-in-law showed me this recipe and according to sources close to me (my family). This meat dish is the "bomb". If you love blue cheese this is one dish you must try.

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